Chewy French toast cookies taste just like french toast sticks, but in the form of a chewy sugar cookie!
If you love breakfast for dinner, here’s a fun twist: breakfast for dessert. These French Toast Cookies combine the warm flavors of maple, vanilla, cinnamon and nutmeg into a soft, chewy sugar cookie that tastes remarkably like French toast. They capture that cozy, nostalgic flavor without the need for a skillet or syrup on the side.
A small secret helps make these cookies irresistibly chewy: light corn syrup. It adds moisture and chew to the dough, giving the cookies a tender, slightly glossy texture that holds up well as they cool.
These cookies are quick and straightforward to make — there’s no chilling required, so you can go from mixing bowl to oven in no time. When they come out of the oven they’ll be very soft, so a short rest on the baking sheet is important so they set up slightly before you transfer them to a cooling rack.
Fresh from the oven the cookies have a lightly crisp edge and a very soft center. Once fully cooled they become uniformly soft and chewy, making them perfect for serving with coffee, milk, or as a sweet breakfast treat.
The addition of an egg yolk helps bind the dough while contributing extra fat, which improves the cookie’s texture and chew. For the maple flavor, this recipe relies on maple extract rather than maple syrup. Many bakers have tried swapping syrup for extract and found the maple flavor to be milder, so the extract is recommended for a clear, concentrated maple note.
The final cookies bake up with pretty crinkled tops and a golden color. They look unassuming but deliver a concentrated French toast flavor in each bite—perfect for dessert, snack time, or an indulgent breakfast.
French Toast Cookies
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Ingredients
- 1/2 cup butter
- 1/3 cup sugar
- 1/2 cup brown sugar
- 1 large egg yolk
- 1/2 cup light corn syrup
- 2 teaspoons vanilla extract
- 2 teaspoons maple extract
- 2 1/3 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar (for rolling)
Instructions
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Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
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Cream the butter with the granulated and brown sugars until light and fluffy. Add the egg yolk, corn syrup, vanilla extract and maple extract, mixing until well combined and scraping the bowl as needed.
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Stir in the flour, cinnamon, nutmeg, baking soda and salt until a uniform dough forms. Roll the dough into 1.5-inch balls, then roll each ball in the reserved 1/4 cup granulated sugar. Place the balls about 2 inches apart on the prepared baking sheets.
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Bake for 10–12 minutes at 350°F. The centers will look soft when you remove them—let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
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Store cooled cookies in an airtight container to retain their chewiness.
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